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© The Author(s) 2014. Published by Science and Education Publishing. Table 3. The average nitrogen retained in various tissues of experimental animals Dietary Liver(mg/g) Kidney(mg/g) Muscle(mg/g) Basal 33.52a±01 43.60a±01 45.80a±03 10% Crayfish 57.30d±02 52.33c±04 57.80d±04 15% Crayfish 55.70c±03 53.20d±01 56.80c±02 Control 55.22b±01 51.38b±03 56.08b±01 The data are mean ±SD values of three determinations with different superscript in a column are significantly different (P < 0.05). Foot note: Diet 1, carbohydrate100% (Basal) diet 2 (Crayfish: fermented maize 10:100), diet 3 (Crayfish: fermented maize15:100), diet 4, milk based commercial diet, Samson Ishola IBIRONKE et al. Nutritional Quality of Animal Polypeptide (Crayfish) Formulated Into Complementary Foods. American Journal of Food and Nutrition, 2014, Vol. 2, No. 3, 39-42. doi:10.12691/ajfn-2-3-1 © The Author(s) 2014. Published by Science and Education Publishing.